Khatti Meethi Chatkedaar Daal Dhokli

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 1 person

Ingredients:

For Dhokli Dough-

Weat flour: 1 cup

Gram flour: 1 tablespoon

Salt:1/4 tea spoon

Carrom seeds (ajwain): 1/8 teaspoon

Red chilly powder: 1/6 teaspoon

Oil: 1 teaspoon

Water: to form a firm dough

 

For Daal-

Toovar/Arhar daal: 1/2 cup

Tamarind pulp or lemon juice: 3 table spoon

Salt: to taste

Turmeric powder: 1/2 tea spoon

Jaggery: 1/2 inch piece

For Tempering-

Cumin seeds: 1 tea spoon

Onion (chopped): 1 small

Tomato (chopped): 1 small

Red chilly: 1

Heeng: 1 pinch

Butter: 2-3 teaspoon

Refined oil: 1 teaspoon

Curry leaves: 1 sprig 

Coriander leaves (finely chopped): 1 tablespoon

Method:

For Dhokli Dough -
1. Mix all the ingredients in a large bowl.

2. Form a dough with the help of water.

3. Cover with a cloth and let it settle for 10 minutes.

4. Now after 10 minutes divide the dough into two parts and roll each of them as a flat roti but thicker than a roti.

5. Follow these pictorial instructions:

For Daal-

1. Soal the thoroughlt washed lentil for about 30 minutes before cooking it.

2. Put the daal in pressure cooker along with other ingredients as listed in the ingredient's column.

3. Pressure cook the daal for about 5-6 whistles.

4. When the pressure is over from the cooker keep this daal aside. 

Lets cook Daal Dhokli-

1. Put the pressure cooker on high flame and add all the dhoklis prepared in it.

2. Stir it gently and bring the flame to low to get it simmered nicely.

3. Let it cook for 5-6 minutes till the dhoklis turn soft.

Tempering-

1. Take a small pan, add oil to it let it get hot.

2. Add heeng and cumin seeds to it, let it crackle.

3. Add curry leaves and chilly (broken into two) and sliced onion to it, fry it.

4. When the onions turn translucent add tomato and fry till mashed.

5. Pour it over the plate of Daal Dhokli.

6. Garnish with coriander leaves.

 

Enjoy the delicious, Hot one pot meal "Daal Dhokli" :) 

Jhatpat Utthapam !!

Preparation time: 120 mins
Cooking time: 15 mins

Ingredients:  
For the Utthapam Batter- 

Rice flour (Chawal ka aata): 5-6 table spoon

Gram flour (Besan): 2 tea spoon

Salt: to taste

Red chilly powder: 1/2 tea spoon

Grated ginger: 1 inch piece

Yoghurt: 3 table spoon

Baking powder: 1/8 tea spoon

Water: as required

For toppings (Veggies)-

Onion (finely chopped): 8-10 cloves

Tomato (finely chopped): 4 sprig

Cabbage (finely chopped): 1 cup

Green peas: 1/2 cup

Capsicum (finely chopped): 1 table spoon

Method:

For the Utthapam Batter-
1. Mix all the ingredients together and form a batter with the help of yoghurt.
2. To make the batter reach desired consistency add some water.

3. Keep it aside for an hour for getting it risen.


Let's Prepare Utthapam-
1. Take a non stick pan and grease it properly with oil.
2. Take a ladle full of batter and pour on the center of the pan.
2. When the batter starts flowing on its own towards the circumference of the pan bring the flame to sim.
3. Now, sprinkle the veggies all over evenly on top of the batter spread.

4. Now drizzle some oil from all the sides of the utthapam to get it turned golden brown and crispy.
5. Keep the utthapam covered after drizzling oil, this makes them soft from inside and crispy on the surface.
6. Allow the Utthapam to get flipped after it is crisp from one side.

7. Crisp Utthapams are ready to serve with sambhar/chutney. 


Note:
1. You can add as many veggies as you want of your choice.  
2. You can use mix of different flour (like oats flour, Wheat flour, semolina etc) for making this if you want to add nutrition to your meal.

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Happy Cooking!! :) :)

Kadhayi Paneer with mouth watering Daal ke Parathe

Daal Parathe with Kadhayi Paneer

 

Kadhayi Paneer with mouth watering Daal ke Parathe

Preparation time: 30 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:
For Kadhayi Paneer-

 Cottage cheese/Paneer: 200 gram

Medium sized onion (cut in cubes) : 2

Medium sized green capsicum (cut in cubes): 1

Medium sized tomato (cut in cubes): 2

Ginger: 2 inc piece (Crushed roughly)

Green chilly: 2 (Crushed roughly)

Turmeric powder: 1/2 tea spoon

Kasoori methi: 1/2 tea spoon

Cumin seeds

Oil: 5 tea spoon

Salt: to taste

For Kadhayi Paneer Masaala-

Coriander seeds: 2 table spoon

Bay Leaves: 2

Cloves: 2

Elaichi: 1

Black paper: 6-7

Cumin seeds: 2 table spoon

For Daal ke Parathe-

I had a cup of left over daal in my fridge, so I thought of utilizing it by making nice flavorful parathe out of it :) 

For this I needed the following ingredients:

Wheat flour: 1 cup

Gram flour (besan): 2 table spoon

Kasoori methi: 1/2 table spoon

Ajwain: 1/2 tea spoon

Small sized onion (finely chopped): 1

Red chilly powder: 1/4 tea spoon

Salt: 1/4 tea spoon

Oil: 1 tea spoon (for kneading the dough)

Oil: for making the parathe

Method:

For Kadhayi Paneer Masaala-

1. Keep a pan on the flame and when the pan is warn enough let all the condiments poured in it.

2. Keep stirring them all the time by keeping the flame on simmer.

3. When a nice aroma starts coming out from the pan's condiment, they have been roasted nicely.

4. Switch the flame off and let the condiments get cooled down to room temperature.

5. When they are at room temperature, grind them coarsely and keep aside to be used later.

Coarsely grind condiments

For Kadhayi Paneer-

1. In a pan take oil and switch the flame on to high flame, add cumin seeds.

2. when the cumin seeds start spluttering, bring the flame to medium and add ginger and chilly.

3. Keep stirring the mixture for 30 seconds.

4. Meanwhile cut the cottage cheese into small pieces (as you like the shape and size) and keep aside.

5. Add onion followed by capsicum keep stirring them.

Onions tossed

Capsicum added

6. When the onions are turning pink in color add tomatoes and cover it for a minute.

Tomatoes added

7. Open the lid and add turmeric powder and salt to it.

8. Let it simmer for one more minute.

9. Now, add the paneer cuber into it and the kadhayi paneer masala prepared along with kasoori methi; mix well with light hands so that the paneer is not broken.

Cottage cheese added

10. Cover with a lid and let it simmer for 2 minutes by adding some water (I used just 1/4th cup of water; you may add water as to how thick you want the gravy to be).

11. Garnish with fresh coriander leaves and ginger julienne.

Kadhayi Paneed is ready!!

For Daal ke Parathe-

1. Take a bowl and mix all the ingredients for preparing the dough for parathe.

2. When the dough has been prepared, keep it aside for 15-20 mins to rest.

3. Now make small pede from the dough and roll it in round or triangular shaped parathe (as you wish to make them).

4. On a heated tava place the nicely rolled paratha and cook it untill it turns out nice and crisp from both the sides by applying some oil over its both the surfaces.

Daal Paratha

 You parathe are ready to serve with nice aromatic Kadhayi Paneer. You can accompany it with some sweetened curd  or chaach as you like it. :) :)

Note:

1. You can use Soya Tofu in place of Paneer as it is rich in protein, less in fat and if thought economically a cheaper option to cottage cheese.

A simple, yet perfect dinner!!

Corn ki sabzi, chane ki daal and chapati...

Preparation time: 20 mins
Cooking time: 30 mins
Serving: 3 person

Ingredients:
For Corn ki Sabzi-
Corns- 100 gms
Green peas- 50 gms
Capsicum- a 3inch piece
Onion- 1 big sized
Carrot- a 3inch piece
Tomato- 2 medium sized
Cumin seeds- a pinch
Mustard oil- 3 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Ginger garlic paste- 1 tea spoon
Coriander Powder- 1/2 table spoon
Chaat Masala- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Salt to taste
Fresh coriander powder for garnishing

For Chane ki Daal-
Chana Daal- 100 gms (soaked for 30 minutes)
Onion- 1 small sized
Garlic- 1 clove
Cumin seeds- a pinch
Desi ghee- 2 table spoon
Turmeric powder- 1/5 table spoon
Garam Masala- 1/4 table spoon
Jaggery (Gud)-  1 centimeter piece
Dried red chilly- 1
Bay leaves- 2
Salt to taste

Method:
For Corn ki Sabzi-

1. In a pan take oil and when the oil is warm enough add cumin seeds and chopped chillies to it. As the cumin seeds start cracking add ginger garlic paste to it and fry. Then add finely chopped onion, capsicum, carrot to it and saute well.

2. Now add turmeric powder, coriander powder and salt to it and mix well.

3. Add corns and green peas to it and fry with continuously stirring.

4. When the sides of the pan start leaving oil, add grated tomatoes to it and mix nicely.

5. Add 3/2 cup water and cover with a lid, let it cook for the corns and pees to get soften.

6. Check after 4-5 minutes, if the water has reduced to 1 cup & corns have turned soft switch the flame off. Add the chat masala on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

For Chane ki Daal-

1. Put the soaked chana daal in pressure cooker with adding turmeric powder, jaggery, salt and water to it. Pressure cook it for about 6-7 minutes, when done keep it aside.

2. In a separate pan start making a tempering for daal. For this add desi ghee to the pan when it starts getting warm add cumin seeds, bay leaves and red chilly to it.

3. When the seeds start cracking add finely chopped garlic to it.

4. As the garlic starts turning pink add onion slices to it and saute well till it turns golden brown and add garam masala to it.

5. Pour the cooked daal into this tempering and mix well.

6. As it comes to a boil take it out in a bowl and garnish with a piece of butter on top and coriander leaves.

 

Enjoy the sabzi & daal with hot and soft chapatis!!
A perfect ghar ka khana :)

Farah: Daal aur Chaawal ki namkeen gujhiya

 

Farah: Daal aur Chaawal ki namkeen gujhiya

This recipe can be used as a starter or as a main course as per your choice.
Preparation Time: 20 minutes 
Cooking Time: 15 minutes 
Servings: 2 Person

Ingredients:

For Dough:

Rice Flour-1/2 Cup                                                                                                    
Wheat Flour-3/2 Cup                                                                                                       
Salt To Taste

For Stuffing:

White Urad Daal (Soaked For 5-6 Hours)- 1 Cup
Yellow (Arahar) Daal (Soaked For 5-6hours)- 1/3 Cup    
Ginger- 2-3 Inch     
Garlic- 5 Clove  
Cumin Seeds- 2 Table  Spoon  
Asafoetida- Two Pinch  
Green Chillies- 5
Coriander Leaves Chopped- 1 Cup
Salt To Taste    

                                                                                                    

Garnishing: 

Mustard Seeds- 1/2 Table Spoon
Oil- 2 Spoon     
Onion (Fine Sliced)- 1 Small 
Red Chilly Dried- 2
Few Curry Leaves

Method: 

Dough- Mix both the flour properly with salt and water, knead it soft and make 10 small sized balls out of them so that they can be flattened individually with the help of belan keeping them thick (about 0.3 centimetre thick).

Stuffing & Main Preparation- Drain the water from the soaked grams, wash them thoroughly, put both the grams together in a mixer jar, add ginger, garlic,chilly, asafoetida, cumin seed, salt and blend without adding water to it. Do not make a paste of it. Grind it in such a way that it appears coarse still no gram is left un-crushed. After this has been bended take it out in a bowl and mix the chopped coriander to it. Divide them into 10 seperate fillings balls. Now, place a nonstick cooker over the flame with 1/4th of it filled with water, add a pinch salt to it and 2 spoon of deshi ghee and bring this water to boil.

By the time water boils, prepare the farahs. For this take the flattened roti and take one filling ball, spread it on the half portion of the roti with the help of your fingers and when spread properly fold the other half of the roti on the side where you have spread the filling and press it a bit from sides. Prepare all the farahs in the same fashion. As water seems to boil put the farahs into the cooker one by one so that they do not stick with each other. After adding all the farahs in the cooker pressure cook it till 1 whistle and switch the flame off.

After the pressure goes off the cooker, take out all the farahs and drain the water and keep them in a plate separating from each other so that they do not stick with each other.

Garnishing- in a small pain add oil, when it is hot add mustard seeds as it starts cracking add curry leaves, red chilly and onion (fine sliced)to it. When the onion becomes golden brown just switch the flame off and pour the garnishing over the farahs in plate.

Serve hot with Green Coriander's Chutney or with Alloo Tamatar ki tangy sabzi.